Moroccan Vegetable Stew

Ingredients

• 2 tsp cinnamon
• 2 tsp turmeric
• 2 tsp salt (or to taste)
• 1 1/2 tsp ground ginger
• 1 1/2 tsp cumin
• 1 tsp coriander
• 1/2 tsp allspice
• 2 tbsp extra virgin olive oil
• 4 cloves garlic, minced
• 4 tbsp tomato paste
• 24 oz frozen cauliflower, thawed
• 2 medium sweet potatoes, peeled and diced
• 1 large zucchini, cut into 1/2 inch slices
• 1 yellow squash, cut into 1/2 inch slices
• 1 large parsnip, chopped
• 1 large Japanese eggplant, unpeeled, sliced in half lengthwise, and cut into 1/2 inch slices
• 2-15.5oz cans of chickpeas, drained and rinsed. See Note 1 about making this vegetable stew on Passover
• 4 cups vegetable broth
• Optional toppings: dried cranberries, raisins, toasted almonds, pistachios, apricots, dates. cilantro, Harissa

Instructions

1. 1

   Combine the cinnamon, turmeric, salt, ground ginger, cumin, coriander and allspice in a small bowl an mix well

2. 2

   Heat the olive oil in a large deep skillet over medium heat. Add the spice mix and garlic and cook for about a minute, stirring constantly, until it forms a paste. Add the tomato paste and 2 tablespoons of water and continue cooking for 2 more minutes

3. 3

   Add the vegetables, chickpeas, and broth and bring to a boil. Lower the heat to medium-low and continue cooking until the vegetables are tender about 45 minutes.

4. 4

   Serve over couscous, rice, or quinoa, and add the desired toppings